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Smooth Soft Cornbread

Golden, buttery cornbread, with a crisp, golden crust that gives way to a soft, tender crumb inside—warm from the oven. Every bite melts in your mouth, with just the right balance of sweetness and savory corn flavor, inviting you back for more. Its light, crumbly texture is perfect for soaking up rich gravies or served alongside hearty stews, making every meal feel like a family gathering. Whether enjoyed fresh out of the skillet or the next day, it’s the kind of cornbread that feels like home, every time.

Lion's Den Lounge...Soulful/Real

10/30/20251 min read

photo of white staircase
photo of white staircase

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Serves: 8

Ingredients:

  • 1 cup cornmeal (yellow or white)

  • 1 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)

  • 1/4 cup melted butter (or vegetable oil)

  • 2 large eggs

Directions:

  1. Preheat the oven:

    • Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish, or a round cake pan, or line it with parchment paper. You can also use a cast-iron skillet for extra crispy edges.

  2. Mix the dry ingredients:

    • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make sure it’s well combined.

  3. Add the wet ingredients:

    • In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.

  4. Combine wet and dry ingredients:

    • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix; it’s okay if the batter is a little lumpy.

  5. Bake the cornbread:

    • Pour the batter into your prepared baking dish or skillet and spread it out evenly.

    • Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

  6. Cool and serve:

    • Let the cornbread cool for about 5 minutes before cutting it into squares or wedges.

    • Serve warm with butter, honey, or alongside your black-eyed peas!

Notes:

  • For a slightly sweeter cornbread, you can increase the sugar to 1/3 cup.

  • You can also add extras like shredded cheese, jalapeños, or a bit of corn kernels to customize it.

  • If you don't have buttermilk, you can use regular milk, but the cornbread will be slightly less tangy.

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